French Fridays with Dorie: salmon rillettes

Can I tell you a little secret? I made this week’s French Fridays with Dorie dish (SalmonRillettes, p 28) back in April 2012! The timestamp on the photos told me that! Let me explain… When I was making the dish for April 13th 2012 (that was supposed to be sardine rillettes), I (un)intentionally made them with smoked and poached salmon instead (read the post to see why). And since these were the ingredients for the REAL salmon rillettes on the next page, I went ahead and made those as well. So, 2 years ahead of myself. Because I knew they would come up eventually and I said at the time “You’ll be glad you’ve made and photographed these someday.”

This dish (the REAL salmon rillettes) is a mixture of poached and smoked salmon, chile, bay leaves, white wine, peppercorns and coriander seeds. Even to a non-salmon eater like me, it looked a lot more like rillettes than the supposed-to-be-sardine version with cream cheese or Neuchâtel cheese… And much prettier than the tuna rillettes from last month…

I actually made a note that people enjoyed this although I wish I would have noted down who was at this gathering because I’d like to ask them if they remembered it now. But no matter. In this crazy times month of June, this stressed out teacher appreciated a week “off”. I can’t think of a week when I would have had less time to make something so this was actually perfect timing. Someone out there is looking out for me!

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It is a very pretty dish to pull out for fish-loving company. So hopefully not a total waste. And I can only imagine how pleased you must have been this week to have those gorgeous photos tucked away. Way to think ahead!

So, if Mr Neil could suggest a wine that goes with this… I find it difficult always to choose a wine for a dish that has a smoked flavour or that contains any kind of heat. The wine always seems blanketed by the food.

No matter when you make the recipe, it counts. Of all the Rillettes, I liked this one best even though I felt it has the fishiest and strongest taste of all three. It just worked – like it probably did for your guests – as a special spread with baguette slices and (for me) as a sandwich mixture. I will probably make it again. You? If you recall, it really doesn’t take but 15 minutes once you have the ingredients on hand. May and June can be insane for parents and teachers – I feel your pain. My advice to you and Mr. Neil – Think Summer.

Oh dear – I cannot recall eating these in April 2012 – let alone the wine pairing at the time.

A few come to mind…for a summer’s day (in the Northern hemisphere, anyway).

It’s rose season now, so there are lots to choose from there. My personal preference tends towards the dry, Southern France style. If these are made with a little more heat – as Geoff suggested – a rose would still work, I`d just lean to a slightly fruitier style.

If you`d like a red, a Beaujolais would be nice. (Not a Cru, a simple Villages.) Fresh, acidic and light. It won`t overpower.

But whites are the more obvious match. A crisp Alsatian or Ontario Riesling would be my first choice – and you can go off-dry if there`s a bit of spice in the dish. If made with more creaminess and cheese, a move to slightly buttery Chardonnay, or in Australia I`d try a Viognier.

I’ve done that too… taken pictures and forgot to make notes, because I just assume I’m going to have a wonderful memory… ha. Glad it was enjoyable to you and you got a rest after your media blitz with the little chefs.